With only four ingredients, including a ready-made pastry case, this 3-Step Chocolate Orange Tart couldn’t be easier. Created by chef and author of The Shortcut Cook, Rosie Reynolds, it’s simple enough for a weeknight treat but also makes a great dinner-party finale. Rosie’s top tip: “It’s seriously good served with whipped cream and a strong espresso.”
Brought to you by OcadoLife
Put the marmalade and finely grated zest in a small bowl and stir to combine. Pop the pastry case on a serving plate and spread the mixture evenly over the base.
Put the chocolate in a heatproof bowl. Heat the orange juice in a small pan to boiling point, then pour over the chocolate to melt. Leave to stand for a few mins, then stir until you have a smooth, glossy ganache.
Pour the ganache over the marmalade layer, sprinkle with the pared orange zest; chill for 2 hrs, or until set. Serve with whipped cream, if liked.
Allow at least 2 hrs chilling time.
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